INGREDIENTS

2/3 cups cooked brown rice
4 medium-sized bell peppers
2 tablespoons olive oil
1 small onion, diced
3/4 cups crimini mushrooms, sliced thin
1 sliced carrot
1 small chopped zucchini
2/3 cups chopped Italian parsley
2/3 cups tomato puree (Pro tip: you can make your own puree by chopping 2 cups of roma tomatoes into small chunks. Pour them into a medium-sized pot. Allow them to boil in their own juices on your stovetop at a low heat for about 10 minutes. Then transfer them to your blender or food processor. Give them a whirl, and you’re done! You may have a little bit left over for later).
sea salt and black pepper to taste
pinch of ancho chili

INSTRUCTIONS

Cut off the tops of the bell peppers (they should look like little hats) and set them aside. Scoop out the seeds and compost or discard them.

Heat some olive oil in a large frying pan and add the chopped onions. Fry them for about 3 minutes and then add the mushrooms. Continue frying for 5 minutes, and then add the carrots and zucchini.

Toss in some sprinkles of salt, pepper, and ancho chili, adjusting for your taste preferences. You’ll know you’re done frying when the carrots begin to soften (about 5-7 more minutes). Your kitchen will smell wonderful!

Remove the pan from the heat and stir in the parsley, tomato puree, and brown rice. Keep stirring until your mixture is thoroughly combined.

Grease a large baking pan with olive oil and arrange the green peppers on it. Stuff the peppers with your mixture and put their tops back on. Pop the pan into the oven and bake at 400 degrees for about half an hour.

Remove your stuffed peppers from the oven, garnish with additional parsley, and serve piping hot!

Makes four hearty portions. Cover any leftovers and refrigerate for later. These peppers will keep well for about three days. They taste great reheated! Such a wonderful meal for those chilly winter evenings. Enjoy!